Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Dinner, Main
Cuisine: American Southern

Introduction

This hot honey chicken recipe is a sweet and spicy Southern-style dish that brings the perfect balance of heat, crunch, and sticky honey glaze. Golden fried or oven-baked chicken is drenched in a homemade hot honey sauce that’s finger-licking good. Serve it over fluffy waffles, with creamy slaw, or tucked into a toasted bun for a comfort meal with bold personality.
I make this when we want that restaurant-level “wow” factor at home—fast, crispy, and dripping with flavor.

Why I Love This Hot Honey Chicken Recipe

When I say this dish has it all—I mean it. Hot honey chicken combines the crackly bite of crispy chicken with a glaze that’s spicy, sweet, buttery, and just a touch tangy. It’s easy to adjust the heat and prepare it multiple ways—fried, air-fried, or baked. Plus, the glaze only takes a few minutes to make. We love this for weekend dinners, cookouts, or game day trays.

• Crispy but never dry – Buttermilk marinating ensures tender, juicy chicken with a shatteringly crisp exterior
• Homemade hot honey glaze – Just 5 ingredients and done in minutes
• Better than takeout – With no mystery ingredients
• Big flavor, little effort – Easy for beginners or busy nights
• Customizable – Change up the spice level, switch up the cooking method, or serve it your way

Key Ingredients

Chicken Thighs or Breasts (1½ lbs): Juicy and flavorful cuts perfect for frying or baking. Thighs are preferred for tenderness and moisture.
Buttermilk (1 cup): Classic Southern marinade base that tenderizes meat and helps the breading cling.
All-Purpose Flour (1 cup): Foundation for the crispy outer coating.
Cornstarch (½ cup): Secret weapon for an airy, crisp crust.
Smoked Paprika (1 tsp): Brings a warm, smoky depth.
Cayenne Pepper (½ tsp, optional): Adds subtle background heat.
Salt and Black Pepper: Always needed to properly season both marinade and flour dredge.
Vegetable Oil: Neutral oil like canola or peanut is best for frying without flavor interference.

For the Hot Honey Glaze:
Honey (½ cup): Base of the glaze—sweet, thick, and glossy.
Hot Sauce (2 tbsp): I like Frank’s RedHot for its tangy heat, but adjust to taste.
Red Pepper Flakes (1 tsp, optional): Adds a kick—leave it out if you prefer mild.
Unsalted Butter (1 tbsp): Adds richness and silkiness to the sauce.
Apple Cider Vinegar (1 tsp): The acidic balance that sharpens the glaze and cuts the sweetness.

How to Make This Hot Honey Chicken Recipe

Step 1: Marinate the Chicken
Place the chicken in a bowl with the buttermilk. Toss to coat, cover, and refrigerate for at least 30 minutes (or up to 8 hours). This step keeps the chicken juicy and flavorful.

Step 2: Make the Dredge
In a wide shallow bowl, mix the flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Stir well to ensure even distribution of seasoning.

Step 3: Coat the Chicken
Remove the chicken from the buttermilk, letting the excess drip off. Press each piece into the seasoned flour mixture, turning and pressing firmly to coat all sides. Let the coated chicken rest on a tray for 10–15 minutes. This helps prevent the coating from falling off during cooking.

Step 4: Cook the Chicken

• Frying Option: Heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil reaches 350°F, fry chicken for 3–4 minutes per side until deep golden and crisp. Internal temp should reach 165°F. Drain on a wire rack or paper towel-lined plate.
• Oven Option: Place breaded chicken on a rack over a baking sheet, spray lightly with oil, and bake at 425°F for 20–25 minutes, flipping halfway through.
• Air Fryer Option: Preheat to 400°F. Spray both sides of chicken with oil. Air fry for 14–16 minutes, flipping at the halfway mark.

Step 5: Make the Hot Honey Sauce
In a small saucepan over low heat, melt the butter and stir in honey, hot sauce, red pepper flakes, and vinegar. Stir continuously until the mixture is smooth and warm (about 3–4 minutes). Do not boil.

Step 6: Glaze the Chicken
Transfer chicken to a large bowl or serving platter. Drizzle the hot honey glaze over each piece or toss gently to coat evenly. Serve hot and fresh.

Chef’s Tips & Variations

• Don’t skip the rest period after dredging – It locks in the coating for better frying results.
• Dial the heat up or down – Control the spice by adjusting the cayenne or red pepper flakes in both dredge and sauce.
• Switch up the sauce – Add garlic powder, a touch of Dijon mustard, or smoked chili paste for extra personality.
• Make it a meal – Turn it into sliders, serve on waffles, or pair with salad for contrast.
• Breading doesn’t stick? Try patting the chicken dry before marinating and ensure your oil is hot before frying.

What to Serve With Hot Honey Chicken

The bold flavor of this dish pairs best with cooling or savory sides:

• Creamy coleslaw – Cuts through the richness
• Buttermilk biscuits – Classic Southern pairing
• Mac and cheese – Ultimate comfort combo
• Cornbread or waffles – Brunch-style twist
• Pickles or tangy slaw – Adds brightness
• Potato salad – Smooth, creamy balance

WPRM Recipe Card

Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Dinner
Cuisine: American Southern
Calories: ~480 per serving (approximate)

Ingredients

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs or breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Vegetable oil, for frying

For the Hot Honey Glaze:

• ½ cup honey
• 2 tbsp hot sauce
• 1 tsp red pepper flakes (optional)
• 1 tbsp unsalted butter
• 1 tsp apple cider vinegar

Equipment

• Mixing bowls
• Shallow dredging dish
• Cast iron skillet or deep frying pan
• Tongs or slotted spoon
• Saucepan
• Meat thermometer
• Wire rack and baking sheet (for oven method)

Method

1. Marinate the Chicken: Place chicken and buttermilk in a bowl or zip-top bag. Mix well and refrigerate for 30 minutes to overnight.
2. Mix the Dredge: Combine flour, cornstarch, smoked paprika, cayenne, salt, and pepper in a shallow dish.
3. Coat the Chicken: Remove chicken from marinade, dredge in flour mixture, and press firmly to coat. Let rest 10–15 minutes.
4. Cook the Chicken:
   • Fry: Heat oil to 350°F in a skillet. Fry chicken for 3–4 minutes per side until golden and cooked through.
   • Bake: Place on a rack over a sheet pan. Spray with oil and bake at 425°F for 20–25 minutes.
   • Air Fry: Spray chicken with oil and air fry at 400°F for 14–16 minutes.
5. Make the Glaze: Warm honey, hot sauce, red pepper flakes, butter, and vinegar in a small saucepan over low heat until smooth.
6. Glaze the Chicken: Drizzle or brush hot honey over chicken before serving.

Notes

• Storage: Leftovers can be stored in the fridge up to 3 days. Reheat in the oven to restore crispiness.
• Freezing: Breaded but uncooked chicken can be frozen for up to 2 months. Fry or bake straight from frozen—add extra time.
• Serving Tip: Serve with lemon wedges for brightness or a drizzle of ranch for cooling contrast.
• Make-Ahead Glaze: The hot honey can be made 3 days in advance and stored in the fridge. Reheat gently before using.
• Double It: This recipe easily scales up for parties or potlucks.